In a saucepan, sweat the carrots, onion and celery in the olive oil for 15 minutes on a low heat. Add the ginger, then top the whole lot with just enough water to come level with the vegetables. Boil for 30 minutes or until the carrots are very tender.

Using a hand blender, blend the soup until smooth, adding the orange juice gradually until the soup becomes of the desired consistency. Season with salt and pepper et voilà!